Double Chocolate Zucchini Bread Recipe

Preheat the oven to 350 °F. Lightly grease 2 loaf pans, ensuring all surfaces are coated to prevent sticking.

In a large bowl, beat the 4 large eggs, 2 1/4 cups of sugar, 1/2 cup of brown sugar, 1 cup of cream, and 2 teaspoons of vanilla extract until the mixture is very smooth and lightened in color.

To the wet ingredients, add the 1 teaspoon of salt, 1 tsp of baking soda, 1 teaspoon of baking powder, 4 1/2 tablespoons of cocoa powder, and 1 cup of all purpose flour. Mix gently until just well combined; be careful not to overmix.

Fold in the 4 cups of shredded zucchini and 45 g (or 2 cups) of the semisweet chocolate chips, distributing them evenly throughout the batter.

Once baked, remove the bread from the oven and let it cool in the pans for 10 to 15 minutes before turning them out onto a wire rack.

Allow the loaves to cool completely on the rack before slicing; this helps them firm up and prevents crumbling.